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Cathedral Windows Ingredients: Flavored Gelatin:
Ingredients
Steps
Notes
  • Ferna Grape Flavored Gelatin, 1 pack (100g )
  • Ferna Strawberry Flavored Gelatin, 1 pack (100g )
  • Ferna Pandan Flavored Gelatin, 1 pack (100g)
  • Boiling Water, 3 cups
  • Tap Water, 3 cups
  • Base or Binder Gelatin:
  • Ferna Unflavored Gelatin, 7 tbsp
  • 3 Egg Yolks
  • Water, ½ cup
  • 2 cups whipping cream
  • White Sugar, ½ cup
  • 1 tsp Kalamansi juice or Lemon juice
  • Flavored Gelatin:
  • Dissolve each pack of Ferna Flavored Gelatin Powder in 1 cup boiling water (If using Knox brand Gelatin just following the packets directions)
  • Add 1 cup tap water to each flavored gelatin. Stir.
  • Pour on separate containers. Chill flavored gelatin to set preferably overnight.
  • When the flavored Gelatin is set cut into small cubes then combine all the colored Gelatin in a big bowl, toss together all the cubes and refrigerate to set.
  • Base Gelatin:
  • In a bowl, whisk together egg yolks, kalamansi or lemon juice and sugar until they appear lemon yellow in color.
  • In another bowl, dissolve the unflavored gelatin in ½ cup water. Add this into the egg yolk mixture while continuously beating with the whisk. When well blended, pour into a sauce pan and cook over low flame let stand for at least 5 minutes until it thickens and coats the spoon. Set aside.
  • Beat the whipped cream. Pour the heated gelatin-egg mixture (while still hot) into the whipping cream and continue beating.
  • Cool before using.
  • Assembly:
  • Pour a small amount of the gelatin on a glass dish enough to cover the dish’s bottom.
  • Randomly drop the cubed gelatin on the bottom of the glass dish so as to create a multicolored design on the finished product.
  • Pour the base gelatin on the dish to cover the flavored gelatin.
  • Chill gelatin to set.
  • To server invert Cathedral Windows mold onto a plate. Slice and serve!
 

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